In order to get the best out of it, always remember that seafood should not be cooked for long because it will become hard and chewy, losing most of its flavour. Although toothpicks should never be put on the table, this time they are absolutely necessary to get the sea snails out of their shell.
What to know
- 1,2 kg di lumachine
- 1 kg di pomodori pelati
- 1 cipolla
- 2 spicchi d’aglio
- 1 peperoncino (facoltativo)
- Olio extravergine d’oliva
- 1 e ½ bicchiere di vino bianco secco
- Odori consigliati: maggiorana, serpillo, timo e finocchio
Wash the sea snails thoroughly, soaking them in water for about 10 minutes and moving them from time to time. Then wash them under running water. Take a pot with cold water and put it over low heat with the sea snails. When they start boiling, set the heat high until they start coming out. Take a casserole and brown oil with garlic, onion, peperoncino (chili pepper) and aromatic herbs. After flavouring the oil, add the sea snails, leaving them over low heat for a few minutes. Then sprinkle with white wine and let evaporate.
Add peeled tomatoes, salt and water for slower cooking. Let the sauce boil until it gets thick and tasty. Remove the herbs and serve with toasted bread for “scarpetta” (Italian expression that means “to clean the plate picking up the sauce with a piece of bread”).